scholarly journals Solid-state fermentation as an efficient strategy for the biotransformation of lentils: enhancing their antioxidant and antidiabetic potentials

2019 ◽  
Vol 6 (1) ◽  
Author(s):  
Ana Elisa Alves Magro ◽  
Laura Carvalho Silva ◽  
Gabriela Boscariol Rasera ◽  
Ruann Janser Soares de Castro
Keyword(s):  
Solid State ◽  
Solid State Fermentation ◽  
Biological Activities ◽  
Industrial Process ◽  
Total Phenolic ◽  
Maximal Inhibition ◽  
Frap Assay ◽  
Fermentation Time ◽  
Efficient Strategy

Abstract Background Fermentation is a classic industrial process that can be applied as an efficient strategy to increase the release of bioactive compounds with antioxidant and antidiabetic activities. Methods This work reported the effects of solid-state fermentation (SSF) performed using strains of Aspergillus oryzae and Aspergillus niger on the antioxidant (DPPH, ABTS and FRAP) and in vitro antidiabetic (inhibition of α-amylase and α-glucosidase activities) potential of lentils. Results The results showed that the profiles of the biological activities of the extracts obtained from the fermented samples varied greatly with respect to both the microorganism involved and the fermentation time. The extracts obtained from the fermented lentils by A. oryzae after 72 h and by A. niger after 48 h using the FRAP assay showed the most remarkable changes in the antioxidant activity, increasing by 107 and 81%, respectively, compared to the nonfermented lentils. The lentil extracts produced by fermentation with A. niger after 48 h were able to inhibit the α-glucosidase activity by up to 90%, while a maximal inhibition of amylase (~ 75%) was achieved by the lentil extract obtained after 24 h of fermentation with A. oryzae. The content of the total phenolic compounds (TPCs) and the identification of them in lentil extracts correlated well with the improvement of the biological activities. Conclusion These results suggested that SSF was feasible to obtain extracts of fermented lentils with improved antioxidant and antidiabetic properties. Additionally, these results indicated that the proper choice of microorganism is crucial to direct the process for the production of compounds with specific biological activities.

Physicochemical Characteristics and In Vitro Starch Digestibility of Spontaneously Combined Submerged and Solid State Fermented Cassava (Manihot esculenta Crantz) Flour

2019 ◽  
Vol 15 (7) ◽  
pp. 725-734
Author(s):  
Erning Indrastuti ◽  
Teti Estiasih ◽  
Elok Zubaidah ◽  
Harijono
Keyword(s):  
Solid State ◽  
Solid State Fermentation ◽  
Submerged Fermentation ◽  
Amylose Content ◽  
Starch Content ◽  
Starch Digestibility ◽  
Fermentation Time ◽  
Cassava Flour ◽  
In Vitro Starch Digestibility

Background: High cyanide varieties of cassava must be detoxified before consumption. Several studies showed detoxification of cassava by slicing, submerged fermentation (soaking), solid state fermentation, and drying. One of traditional detoxification is combination of submerged and solid state fermentation and the effect of this processing on cyanide reduction and food properties has not been evaluation yet. Objective: This research studied the effect of solid state fermentation time on physicochemical, starch granule morphology, and in vitro starch digestibility of cassava flour from high cyanide varieties of Malang 4, Malang 6, and Sembung. Methods: Three varieties of high cyanide grated cassavas were soaked for 3 days in ratio of water to cassava 1:1. After draining for 1 hour, grated cassava was placed in a bamboo container and put in a humid place for 3-day solid state fermentation. Fermented grated cassavas were then dried, milled, and analyzed. Results: Solid state fermentation similarly affected cyanide reduction and characteristics of cassava flour for three high cyanide varieties. The detoxification process reduced cyanide to 89.70-93.42% and produced flour with a total cyanide of 8.25-10.89 mg HCN eq/kg dry matters, which is safe to consume. Fermentation decreased cyanide, starch content, titratable acidity, swelling power, and solubility; meanwhile pH, amylose content, water absorption, oil absorption, and in vitro starch digestibility increased in all three varieties studied. Submerged fermentation reduced the pH thus inhibiting the degradation of linamarin and cyanohydrin into free HCN. pH value was increased by solid state fermentation, from 4.43 to 6.90 that optimum for linamarin and cyanohydrin degradation into free HCN. The submerged and solid-state fermentation indeuce spontaneous microbial growth that affected chemical composition of cassava flour. The changes of structure and morphology of starch granules affected pasting properties, and Increased in vitro starch digestibility due to damaged granules. Conclusion: Solid-state fermentation reduced cyanide content of all three cassava varieties into the safe level for consumption, and aiso changed chemical, physical, and functional characteristics and starch digestibility of cassava flour.

scholarly journals Effects of solid-state fermentation on the nutritional components and antioxidant properties from quinoa

2019 ◽  
pp. 39
Author(s):  
L. N. Xu ◽  
S. Guo ◽  
S. W. Zhang
Keyword(s):  
Solid State ◽  
Solid State Fermentation ◽  
Antioxidant Activities ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Reducing Power ◽  
Soluble Starch ◽  
Fermentation Time ◽  
Nutritional Components

This study aimed to evaluate the effects of solid-state fermentation (SSF) (25℃, 35 days) with three filamentous fungi (Helvella lacunosa X1, Agaricus bisporus AS2796 and Fomitiporia yanbeiensis G1) on the nutrient substance and antioxidant properties of quinoa. As a result, it showed that the nutritional components in fermented - quinoa varied with the starter strains. Among the three starter fungi, AS2796 gave the highest protein contents (28.46 g/100g), which was 2.34 times higher than control (unfermented quinoa); F. G1 gave the lowest values of soluble starch and crude fat (18.46 g/100g and 3.31 g/100g), which were 35.2% and 58.5% lower than that of control, respectively; and H. X1 gave the highest content of reducing sugar (5.62g/100g), which was 5.50 times higher than that of control. The total phenolics of quinoa fermented by AS2796 reached its maximum value (1.38mg/g, 35days), which was 1.97 holds higher than control. According to antioxidant test in vitro of ethanolic extracts of fermented quinoa, it showed that H. X1 gave the highest DPPH radical scavenging capacity and reducing power, F.G1 gave the highest superoxide anion radical scavenging ability. Either the starter strains or fermentation time resulted in a significant change in the antioxidant activities.

scholarly journals Concurrent production of glycyrrhetic acid 3-O-mono-β-d-glucuronide and lignocellulolytic enzymes by solid-state fermentation of a plant endophytic Chaetomium globosum

2021 ◽  
Vol 8 (1) ◽  
Author(s):  
Boliang Gao ◽  
Yiwen Xiao ◽  
Qian Zhang ◽  
Junru Sun ◽  
Zhibing Zhang ◽  
...  
Keyword(s):  
Solid State ◽  
Solid State Fermentation ◽  
Production Efficiency ◽  
Biological Activities ◽  
Inoculum Size ◽  
Chaetomium Globosum ◽  
Glycyrrhetic Acid ◽  
Lignocellulolytic Enzymes ◽  
Fermentation Conditions ◽  
Efficient Strategy

AbstractGlycyrrhetic acid 3-O-mono-β-d-glucuronide (GAMG) as an important derivative of glycyrrhizin (GL) shows stronger biological activities and higher sweetness than GL. The biotransformation process is considered as an efficient strategy for GAMG production, due to its mild reaction, high production efficiency and environmentally friendly status. In this study, licorice straw was used for the first time as a medium for GAMG and lignocellulosic enzyme production via solid-state fermentation (SSF) of endophytic fungus Chaetomium globosum DX-THS3. The fermentation conditions including particle size, temperature, seed age, inoculum size, and moisture of substrate were optimized. Furthermore, additional nitrogen sources and carbon sources were screened for GAMG production by C. globosum DX-THS3 of SSF. Under optimal fermentation conditions, the percent conversion of glycyrrhizin reached 90% in 15 days, whereas the control needed 35 days to achieve the same result. The productivity of optimization (P = 2.1 mg/g/day) was 2.33-fold that of non-optimization (P = 0.9 mg/g/day). Meanwhile, high activities of filter paper enzyme (FPase) (245.80 U/g), carboxymethyl cellulase (CMCase) (33.67 U/g), xylanase (83.44 U/g), and β-glucuronidase activity (271.42 U/g) were obtained faster than those in the control during SSF. Our study provides a novel and efficient strategy for GAMG production and indicates C. globosum DX-THS3 as a potential producer of lignocellulolytic enzymes.

EFFECTS OF SOLID STATE FERMENTATION BY Monascus purpureus ON PHENOLIC CONTENT AND BIOLOGICAL ACTIVITIES OF COCONUT TESTA AND RICE BRAN

2016 ◽  
Vol 78 (11-2) ◽  
Author(s):  
Anisah Jamaluddin ◽  
Dang Lelamurni Abd. Razak ◽  
Nur Yuhasliza Abd. Rashid ◽  
Shaiful Adzni Sharifudin ◽  
Ainaa Abd. Kahar ◽  
...  
Keyword(s):  
Solid State ◽  
Rice Bran ◽  
Solid State Fermentation ◽  
Phenolic Content ◽  
Biological Activities ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Value Added ◽  
Monascus Purpureus ◽  
Total Phenolic

Solid-state fermentation (SSF) is an alternative low cost useful process that has many important applications in the field of biotechnology.  In this study, SSF has been employed as a process for the production of value-added agricultural by-product using coconut testa (CT), rice bran (RB) and the combination of both substrates (CT-RB). The effect of SSF by Monascus purpureus on total phenolic content (TPC), antioxidant, anti-tyrosinase and anti-elastase of the substrates were studied and compared with its non-fermented counterparts.  The results showed that the SSF has improved the TPC up to three-fold higher in the studied substrates.  Antioxidant potential evaluated using FRAP analysis also exhibited an enhancement in fermented substrates with the values ranging from 23.70 to 63.15 mg AAE/g sample.  On the other hand, the radical scavenging activity evaluated using DPPH assay showed a different trend in comparison to the TPC and FRAP analyses.  In another two analyses, tyrosinase and elastase inhibition activities were also enhanced in most substrates upon the fermentation. The changes in free phenolic acids content (p-coumaric, caffeic, ferulic, sinapic, vanillic, protocatechuic, gallic and 4-hydroxybenzoic and syringic acid) of the substrates after fungal fermentation was also examined through high performance liquid chromatography (HPLC) analysis. In summary, SSF offers a tool to further increase the bioactive potential of the studied substrate.

scholarly journals Solid-State Yeast Fermented Wheat and Oat Bran as A Route for Delivery of Antioxidants

Antioxidants ◽  
2019 ◽  
Vol 8 (9) ◽  
pp. 372 ◽  
Author(s):  
Lavinia Florina Călinoiu ◽  
Adriana-Florinela Cătoi ◽  
Dan Cristian Vodnar
Keyword(s):  
Antioxidant Activity ◽  
Solid State ◽  
Ferulic Acid ◽  
Antioxidant Activities ◽  
Total Phenolic ◽  
Yeast Fermentation ◽  
Percentage Increase ◽  
Fermentation Time ◽  
Oat Bran

The purpose of our study was to evaluate the potential of solid-state yeast fermentation (SSYF) in improving the phenolic acid content and composition, and the antioxidant activity of commercial wheat bran (WB) and oat bran (OB). The ultrasound-assisted methanolic extracts were compared for their total phenolic content (TPC), phenolics composition, and in vitro antioxidant activity in order to study the effect of fermentation time on the chemical profile and activity of bioactive compounds. The comparative analysis revealed significant differences (p < 0.05) between days of fermentation (0 through 6). The highest TPCs were obtained on day 3 for WB (0.84 ± 0.05 mg of gallic acid equivalents [GAE]/g dry weight [DW]), and on day 4 for OB (0.45 ± 0.02 mg GAE/g DW). The highest relative percentage increase in the phenolics concentration of WB was also registered on day 3 (ferulic acid +56.6%, vanillic acid +259.3%, dihydroxybenzoic acids +161.2%, apigenin-glucoside +15.3%); for OB, this was observed on day 4 (avenanthramide 2f +48.5%, ferulic acid +21.2%). Enhanced antioxidant activities were significantly correlated with the highest TPCs. Our results suggest that SSYF may be a useful procedure for enrichment of antioxidants in cereal bran, considering the design of different functional foods and nutraceuticals.

Phytochemical composition and antioxidant activity of Malus baccata (L.) Borkh. fruits

2020 ◽  
Vol 3 (1) ◽  
pp. 47
Author(s):  
Nadezhda Petkova ◽  
Manol Ognyanov ◽  
Blaga Inyutin ◽  
Petar Zhelev ◽  
Panteley Denev
Keyword(s):  
Phenolic Compounds ◽  
Antioxidant Activities ◽  
Ethanol Extract ◽  
Titratable Acidity ◽  
Total Phenolic ◽  
Total Phenolic Compounds ◽  
Frap Assay ◽  
Phytochemical Composition ◽  
Malus Baccata

Crab apple (Malus baccata (L.) Borkh.) was mainly distributed in Europe as an ornamental plant, but the nutritional properties of its edible fruits were not fully revealed. The aim of the current study was to characterize the phytochemical composition of ripen carb apple fruits and to evaluate their nutritional and antioxidant potentials. The fruits were assayed for moisture and ash content, proteins, lipids, carbohydrates, titratable acidity (TA), pH, total phenolic compounds and natural pigments. Among the analyzed carbohydrates cellulose was found in the highest content (6% dw), followed by sugars (sucrose, glucose and fructose) and 1.8 % dw uronic acids. The total chlorophylls and carotenoids contents in their fruits were 6.51 and 4.80 μg/g fw, respectively. Total monomeric anthocyanins were not detected. The highest content of total phenolic compounds (2.67 mg GAE/g fw) was found in 95 % ethanol extract from fruits, while the total flavonoids were relatively low – 0.1 mg QE/g fw. DPPH assay (17.27 mM TE/g fw) and FRAP assay (14.34 mM TE/g fw) demonstrated in vitro antioxidant activities of crabapple. Malus baccata fruits were evaluated as a rich source of dietary fibers and phenolic compounds with significant antioxidant potential that could be used in human nutrition.

scholarly journals Lovastatin Production byAspergillus terreusUsing Agro-Biomass as Substrate in Solid State Fermentation

2012 ◽  
Vol 2012 ◽  
pp. 1-11 ◽  
Author(s):  
Mohammad Faseleh Jahromi ◽  
Juan Boo Liang ◽  
Yin Wan Ho ◽  
Rosfarizan Mohamad ◽  
Yong Meng Goh ◽  
...  
Keyword(s):  
Particle Size ◽  
Solid State ◽  
Moisture Content ◽  
Nitrogen Source ◽  
Solid State Fermentation ◽  
Incubation Temperature ◽  
Initial Moisture Content ◽  
Fermentation Time ◽  
Maximum Production ◽  
Additional Nitrogen

Ability of two strains ofAspergillus terreus(ATCC 74135 and ATCC 20542) for production of lovastatin in solid state fermentation (SSF) using rice straw (RS) and oil palm frond (OPF) was investigated. Results showed that RS is a better substrate for production of lovastatin in SSF. Maximum production of lovastatin has been obtained usingA. terreusATCC 74135 and RS as substrate without additional nitrogen source (157.07 mg/kg dry matter (DM)). Although additional nitrogen source has no benefit effect on enhancing the lovastatin production using RS substrate, it improved the lovastatin production using OPF with maximum production of 70.17 and 63.76 mg/kg DM forA. terreusATCC 20542 andA. terreusATCC 74135, respectively (soybean meal as nitrogen source). Incubation temperature, moisture content, and particle size had shown significant effect on lovastatin production (P<0.01) and inoculums size and pH had no significant effect on lovastatin production (P>0.05). Results also have shown that pH 6, 25°C incubation temperature, 1.4 to 2 mm particle size, 50% initial moisture content, and 8 days fermentation time are the best conditions for lovastatin production in SSF. Maximum production of lovastatin using optimized condition was 175.85 and 260.85 mg/kg DM forA. terreusATCC 20542 and ATCC 74135, respectively, using RS as substrate.

Functionalized silver nanoparticles synthesized from marine algae: In vitro Evaluation of Antibacterial Potential

2021 ◽  
Vol 16 (8) ◽  
pp. 38-49
Author(s):  
Siva Kumar Kandula ◽  
Satyanarayana Swamy Cheekatla ◽  
Venkata Satya Mahesh Kumar Metta ◽  
Venkata Rajagopal Saladi
Keyword(s):  
Silver Nanoparticles ◽  
Antioxidant Activities ◽  
Algal Species ◽  
Synthesis Method ◽  
Radical Scavenging ◽  
Visible Spectrum ◽  
Total Phenolic ◽  
Face Centered Cubic ◽  
Frap Assay

Natural antioxidants, in particular phenolic derivatives, are used efficiently to combat against oxidative induced tissue damages. The objective of the study is to determine the antioxidant potential of methanolic extracts obtained from eight marine algal species (Enteromorpha compressa, Chaetomorpha antennina, Caulerpa racemosa, Caulerpa taxifolia, Sargassum vulgare, Padina tetrastromatica, Amphiroa fragilissima and Gracilaria corticata) by assessing their total phenolic content, DPPH scavenging assay, FRAP assay, H2O2 radical and superoxide radical scavenging activities. Among them, P.tetrastromatica, S.vulgare, E.compressa, C.taxifolia display significant antioxidant activities. Further, the aqueous extracts of these four algae are used for bioreduction of silver nitrate to silver nanoparticles (AgNPs) by green synthesis method at room temperature. UV-Visible spectrum revealed the surface plasmon resonance at 430 and 440nm. The characterizations of AgNPs by Fourier transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD) studies revealed the bioreduction and capping of AgNPs. XRD analysis elucidated the synthesized nanoparticles having face centered cubic crystalline geometry, with a mean size of 17 nm. The nanoparticles have better antimicrobial activity against cocci shaped than the rod shaped bacteria. The minimum inhibitory concentration and minimum bactericidal concentration exhibit more activity against S.aureus and B.cereus rather than E.coli.

scholarly journals ANTIMICROBIAL AND ANTIOXIDANT ACTIVITIES OF SELECTED PLANTS USED BY POPULATIONS FROM JURUENA VALLEY, LEGAL AMAZON, BRAZIL

2017 ◽  
Vol 9 (5) ◽  
pp. 179
Author(s):  
Larissa Irene Da Silva ◽  
Arunachalam Karuppusamy ◽  
Fabio Miyajima ◽  
Ivana Maria Povoa Violante ◽  
Isanete Geraldini Costa Bieski ◽  
...  
Keyword(s):  
Antioxidant Activities ◽  
Shigella Flexneri ◽  
Antibacterial Activities ◽  
Total Phenolic ◽  
Moderate Activity ◽  
Cedrela Odorata ◽  
Frap Assay ◽  
Antioxidant Power ◽  
Mato Grosso

Objective: The purpose of this study was to evaluate selected Brazilian plants from Juruena valley region of Mato Grosso, for their in vitro antimicrobial and antioxidant activities.Methods: The powder obtained from different parts of the twenty-six (26) plants were macerated in hydroethanolic solution to obtain the extracts. The hydroethanolic extracts were tested for their in vitro antimicrobial activity by determining the MIC using broth microdilution. The 2, 2-diphenyl-1-picrylhydrazyl (DPPH) radical, ferric reducing antioxidant power (FRAP) and nitric oxide (NO) methods were used for the determination of antioxidant activities. Correlation between classes of secondary metabolites and antioxidant activity was assessed.Results: Phanera glabra extract (HEPg) showed broad antibacterial spectrum, presenting the best activity against Klebsiella pneumoniae. Hevea microphylla extract (HEHm) presented a narrow spectrum of antibacterial activity with strong effect against Shigella flexneri. The only plant with broad spectrum antifungal activity was Bertholletia excelsa (HEBe), with moderate activity against strains of Aspergillus and Candida. The following extracts were prominent regarding their activities in the DPPH and FRAP assays-HEBe, Cariniana rubra (HECr) and in the FRAP assay alone, Cedrela odorata (HECo) and HEPg. None of the extracts was active in the NO assay. A significant association was observed between DPPH activity and the total phenolic contents.Conclusion: Our results justified the use of some of the investigated plants in the Brazilian ethnomedicine. The antibacterial activities of these plants are bacteriostatic in nature. These findings support that a number of investigated plants could be a valuable source of new antioxidant and antimicrobial compounds that can potentially deliver novel mechanisms of actions.However, further studies are required.

scholarly journals PRODUCTION AND CHARACTERIZATION OF CELLULOLYTIC ENZYMES BY ASPERGILLUS NIGER AND RHIZOPUS SP. BY SOLID STATE FERMENTATION OF PRICKLY PEAR

2016 ◽  
Vol 29 (1) ◽  
pp. 222-233 ◽  
Author(s):  
TAMIRES CARVALHO DOS SANTOS ◽  
GEORGE ABREU FILHO ◽  
AILA RIANY DE BRITO ◽  
AURELIANO JOSÉ VIEIRA PIRES ◽  
RENATA CRISTINA FERREIRA BONOMO ◽  
...  
Keyword(s):  
Solid State ◽  
Aspergillus Niger ◽  
Water Activity ◽  
Solid State Fermentation ◽  
Cellulase Production ◽  
Cellulolytic Enzymes ◽  
Optimum Conditions ◽  
Thermostable Enzymes ◽  
Fermentation Time ◽  
Rhizopus Sp

ABSTRACT: Prickly palm cactus husk was used as a solid-state fermentation support substrate for the production of cellulolytic enzymes using Aspergillus niger and Rhizopus sp. A Box-Behnken design was used to evaluate the effects of water activity, fermentation time and temperature on endoglucanase and total cellulase production. Response Surface Methodology showed that optimum conditions for endoglucanase production were achieved at after 70.35 h of fermentation at 29.56°C and a water activity of 0.875 for Aspergillus niger and after 68.12 h at 30.41°C for Rhizopus sp. Optimum conditions for total cellulase production were achieved after 74.27 h of fermentation at 31.22°C for Aspergillus niger and after 72.48 h and 27.86°C for Rhizopus sp. Water activity had a significant effect on Aspergillus niger endoglucanase production only. In industrial applications, enzymatic characterization is important for optimizing variables such as temperature and pH. In this study we showed that endoglucanase and total cellulase had a high level of thermostability and pH stability in all the enzymatic extracts. Enzymatic deactivation kinetic experiments indicated that the enzymes remained active after the freezing of the crude extract. Based on the results, bioconversion of cactus is an excellent alternative for the production of thermostable enzymes.

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